I love Pad Thai, in fact if we all went out for Thai food this would be the only meal I would eat. But when starting Keto I realised why those meals were so sweet and filling – because they are full of high carb noodles and sugary sauces.. SO of course I had to attempt to make a Keto friendly one! And I did and it’s amazing!
Makes 2 large servings or 4 small side servings
So of course you will need to make the sauce from scratch and you will need:
- 3 Tbsp. Fish Sauce
- 1 1/2 Tbsp. Sambal Oelek
- 1 1/2 tsp. Minced Garlic
- ½ the juice from a lime (I didn’t have a fresh one so I used a bottled juice)
- ½ the juice from a Lemon (again I didn’t have a fresh one so I used a bottled juice)
- 1/2 tsp. Worcestershire Sauce
- 1 tbsp. Almond Spread (if you like you can use natural peanut butter but remember peanuts are not Keto friendly whereas almonds are.)
- 1 tsp. Rice Wine Vinegar
- 1 1/2 Tbsp. Fountain Reduced Sugar tomato sauce
- 7 drops Liquid Stevia (this is optional, but I do like my Thai sauces a little sweeter)
For the rest of the meal you will need:
- 2 stalks of shallots
- 10 raw almonds
- 4 chicken thigh fillets
- 1 teaspoon of butter
- 2 x table spoons of coconut oil
- 1 packet of Slendier Fettuccine low carb sugar free noodles
- 2 x eggs
- And… coriander (cilantro) if you like it, I did not use this.
- Cut up the 4 x chicken thigh fillets into small bite sized pieces
- Heat the frying pan on medium heat and add 2 table spoons of the coconut oil
- Add all of the chicken into the pan and cook slowly until all pieces are brown all over
- While the chicken is cooking you can make the sauce (or make it first it doesn’t matter)
- In a bowl mix together all the sauce ingredients and let them sit aside.
- The Noodles: Open the packet of Slendier Fettuccine noodles and wash well.
- Heat a frying pan on medium heat and 1 teaspoon of butter and when the pan is hot throw in the noodles and lightly cook them for 5 minutes adding salt and pepper for taste (this removes the bad smell of the noodles and dries them out slightly.
- Crush the 10 x almonds up in a small bag (these will be the crushed nuts for the garnish at the end) You can use the traditional peanuts but remember they are not Keto friendly as they are a legume. See why here.
- The chicken should be cooked by now – also salt and pepper. Turn off frying pan.
- Whisk your 2 eggs together in a small bowl and then add them to the frying pan with the noodles on medium heat. Keep mixing the egg through the noodles to create the omelette.
- Once the omelette is formed you can add all of the cooked chicken, some shallots and all of the Pad Thai sauce.
- I also added 1/2 a cup of water to create a wetter mixture into the frying pan. Mix the dish together and turn heat to low and cook for 2 minutes before taking it off the heat and serving it up into 2 bowls (or 4 side servings)
- Once desired amount has been put in the bowl you can add your garnishes on top (the shallots and crushed almonds)